Kaffeeröstaromastoffe und Duft im Klassischen Wiener Kaffeehaus
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Kaffeeröstaromastoffe und Duft im Klassischen Wiener Kaffeehaus

Kaffeeröstaromastoffe und Duft im Klassischen Wiener Kaffeehaus


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About the Book

Da in Österreich die Wiener Kaffeehaus-Tradition und das Kaffeegetränk einen hohen Stellenwert besitzen, wurde in dieser Arbeit dem Duft in Klassischen Wiener Kaffeehäusern, sowie dem Kaffeearoma nachgegangen. Die Kopplung mit GC-MS zeigte im "Zusammenspiel" mit der HS-SPME eine effiziente und innovative Analysemethode. Zum Vergleich wurden drei qualitativ unterschiedliche Kaffeesorten - Robusta Madagaskar, Arabica Santos und Arabica Sidamo (höchste Qualität) - herangezogen und analysiert. Hier konnte gezeigt werden, dass es deutliche Unterschiede, was das Kaffeearoma betrifft, gibt. Das eindeutigste Indiz lieferte die Substanz Guajakol. Diese Kaffeeanalysen gaben bei den anschließenden Kaffeehaus-Untersuchungen Hinweise bei der Aufspürung der Röstaromastoffe. Parallel dazu, leistete ein Zigarettenrauch-Ausschlusstest Hilfestellung, um Tabakrauch-Bestandteile zu identifizieren. Nikotin konnte in allen Cafés mit ausgesprochen hoher Intensität nachgewiesen werden. In der Raumluft der Kaffeehäuser fanden sich, wenngleich in sehr geringer Konzentration, viele Kaffeearomastoffe.


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Product Details
  • ISBN-13: 9783639271249
  • Publisher: VDM Verlag
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Spine Width: 12 mm
  • Width: 152 mm
  • ISBN-10: 3639271246
  • Publisher Date: 07 Jul 2010
  • Height: 229 mm
  • No of Pages: 200
  • Series Title: German
  • Weight: 349 gr


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